David Thompson

Pla Foo - Crispy fish

Ingredients

5 kg flathead fillets
1-2 smoked trout
Sea salt
Oil for deep frying

Method

Wash and dry the fillets, then rub with salt and place on a rack in a roasting pan, lined with foil, allowing some room between each fillet.

Roast the fish in a low oven for 40 minutes until beginning to brown.

Remove from pan and allow to cool.

Puree the fish in a food processor until it has the consistency of breadcrumbs. do not over process as this will affect its ability to "souffle".

Half fill a wok with oil and heat until very hot, almost smoking. quickly rain in a handful (1/2 cup) of the fish

And with two long handled spoons, pull the "raft" of fish towards you.

When the oil stops foaming, turn the raft over and continue to fry until it is light golden in colour.

Remove and drain on absorbent paper.

Repeat with the remaining fish.